Cream Of Roasted Broccoli Soup

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   1. Set oven to Roast @ 375 degrees. Toss broccoli flowerettes with 1/4 cup olive oil in roasting pan and roast for 6-10 minutes, tossing 1/2 through until bright green tender crisp and browned on edges. Pull from oven and set aside.

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   2. In 4 qt. pot, saute onions in 1/4 cup olive oil over medium high heat until caramelized. Add shredded carrots and continue to saute for another 2 minutes, then add celery seed and saute 1 minute more. Add the roasted broccoli and saute 4 more minutes.

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   3. Deglaze the pan with the white wine. Then add vegetable broth and bring to a boil.

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   4. Add cream while whisking and bring to boil again. Season with salt & pepper as desired, or try sea salt and paprika.

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   5. Remove from heat. Use a hand held blender to liquify the soup and serve hot. May be prepared up to 24 hours ahead, chilled, and then reheated - often this prep ahead results in a thicker more flavorful soup. When serving add shredded cheese of your choice such as an Italian blend.

* Per serving · 4 servings · Values may vary.

No additional tips available.